Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Cookies without Nuts
cornflour cakes
Cornflour Cakes (multi-shaped cookies using cornflour, wheat flour, powdered sugar and butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi adapted by Olga Ragusa (S.F. Vanni, 1945)

Printer Friendly Version


For batter
Cornflour, 7 oz.
Flour of wheat, over 5 oz.
Powdered sugar, 5 oz.
Butter, 3 oz.
Lard, less than 2 oz.
Anise, 1/8 oz.
Egg, 1

A few drops of white wine

For egg wash
Egg yolks, beaten

For dusting
Powdered sugar


Mix the corn and the wheat flour together.

With the anise, sugar, lard and egg mix as much of the mixed flours as possible in order to form a loaf. Place this loaf aside for the time being.

Add a few drops of white wine to the leavings, work it for a while, and form it into a separate loaf.

Now mix the two loaves together, work the dough a little to retain its softness.

Flatten it with the rolling pin to the thickness of 1/4 of an inch, spray it with flour to prevent it from sticking to the board, and cut it into a variety of shapes and sizes.

Smear a pie dish with lard, spray it with flour and put the cakes in, gilt them with egg yolks.

Bake in the oven and spray with powdered sugar.


This recipe (#342) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

Back to main list